Saturday, June 07, 2008

I'm in a bit of a pickle. Actually it's more of an onion - scallions to be exact. I remembered to double plant my onion sets in the kitchen garden this year so I could thin them out and reap a bonus crop of spring scallions, and my plan worked beautifully.

But despite my tossing extra scallions into pretty much everything except dessert for the last few days, I still have about 125 that really need to be harvested now.

There are a zillion recipes that include scallions - which are also called green onions - but these mild and tasty alliums never seem to be the star of the show. I thought I remembered seeing a delicious sounding recipe somewhere for stir-fried scallions (maybe with a teriyaki sauce?), but a quick online search resulted in lots of stir-fried things with scallions added to them, but no recipe for just the scallions themselves.

When I reported my scallion situation to my foodie pal Beth (aka kitchenMage), she suggested I toss a pile of them with some olive oil and then slow roast them in the oven at about 325° with some thinly sliced garlic. I haven't tried this yet, but I think the idea it has serious possibilities.

When green onions begin to form bulbs they're called spring onions, or sometimes salad onions. I have plenty of those, too.

So what would you do if you were faced with an enormous quantity of gorgeous scallions and spring onions?

While I'd love to know any of your favorite ways to use them, I'm particularly interested in recipes that call for large quantities, like 10 - or even 40. You're welcome to leave recipe links from your own blog in the comments section. Thanks for the help!

63 comments:

I don't have any recipes where they're the main ingredient, but they're vital sprinkled on top of udon noodles (with tofu!), and in seviche, and there's those Chinese/Korean pancakes . . . I'd probably pickle the ones that have the little bulbs.

Here's one thing I like to do with extra scallions, though admittedly I've never confronted the numbers you're dealing with. Make scallion pancakes! Or at least make up a huge batch of the dough, which can be frozen for later use. I'll give you the regular quantities for ingredients, and you scale up to your heart's content.

Start with a cup of flour in a mixing bowl and add a generous pinch of salt. Pour half a cup of boiling water over the flour and stir until it's uniformly mixed. Cover the bowl and let the dough cool for an hour or so. Roll it out in a large round sheet, like a pie crust. Brush it with a thin layer of neutral vegetable oil, like canola. Sprinkle again with salt and then cover the dough with an even layer of thinly sliced scallion greens. You can be pretty heavy handed with the scallions if you want to, but they must be finely sliced. If you're like me, you won't be able to resist adding finely minced ginger and garlic too.

Anyway. Roll the dough up like a jelly roll. Then, keeping everything flat on your board, roll the resulting log up like a snail shell, starting from one end. Put some oil in a plastic bag, throw the dough in there and refrigerate it for at least 3 hours.

Take the dough out and knead it a few times on a board heavily dusted with flour, distributing the ingredients around. At this point you can either freeze the dough in batches, wrapped in plastic, or cut off small pieces and roll them out into very thin (1/8" or less) circles about 5"-7" in diameter.

These are your pancakes. Pan fry them one at a time in at least 1/4" of oil, flipping them after the first side is nicely browned. They don't form pockets, but they will crisp up beautifully. Blot on paper towels.

They're really delicious. I mean the sort of delicious where you tell yourself that you don't need any more, but you keep frying them up and gobbling them down until there's no more dough left. The dough will keep in the fridge for about 3 days. Much longer in the freezer.

I know you're a cook and a baker, so I won't try to reassure you that this is a "quick & easy" recipe. You're used to flour all over the kitchen, and the concept of allowing food its time to do its thing.

Try them. (Or at least stash some dough away in the freezer. Label it though, or you'll never figure out what it is.) You'll like them.

I love Molly Steven's braised scallions from her book, All About Braising. Here's an edited excerpt from my blog:

Stuff as many trimmed and washed scallions as you can fit into a dish with a little butter and water (stock muddies the delicate flavors), some chopped tarragon or parsley, and salt. Bake, tightly covered, at 350 for 40 minutes. Remove the lid, increase the heat to 450 and roast until most of the liquid evaporates, shaking the pan now and then. Season with salt, black pepper, and lemon juice. It's a great side dish for just about anything. You could even eat omit the butter and herbs and eat it with rice as a banchan (Korean side dish) if you drizzle a little roasted sesame oil over the scallions before serving.

Some of my Greek recipes call for 1 or 2 bunches of scallions each - which could be up to a couple of dozen. Green onions cook up very mild (they're essentially being braised in these recipes), so I often double the scallion amounts to use up extras. Here are a few links:

It definitely wouldn't use up all the scallions, but making some fresh salsa might put a dent in them.

My first thought, though, was to make onion soup. While the link Reddh gives looks delicious, I was thinking more along the lines of making a traditional French onion soup but using the green onions instead.

Jamie Oliver's recent episode of Jamie at Home focused on onions. He had this salad that looked amazing, but that recipe isn't online. However, he also made this soup recipe, which I bet would taste fantastic with your scallions.

I like to use any sort of onion in an easy quiche. Slice the onions and cook them slowly with olive oil in a pan until they caramelise. Add some chopped rosemary and stir theough.

Grease an oven proof dish and place onions and rosemary on the bottom of the dish. Sprinkle with half a cup of grated cheddar cheese, 1/3 cup grated parmesan cheese and arrange 4oz thinly sliced camembert over the top.

Whisk together 3 eggs, 1 cup cream, 1/2 cup milk and 1/4 cup plain flour. Pur over the cheese and onion mix and bake uncovered in a moderate oven for about 30 minutes or until just set.

It is really nice served with a green salad with heaps of rocket(arugula) leaves.

In a dry small heavy skillet cook sesame seeds over moderate heat, stirring, until golden brown, about 4 minutes, and transfer to a bowl. In a 5-quart saucepan bring 4 quarts salted water to a boil. Add orzo and cook, stirring occasionally, until al dente. Drain orzo in a colander and rinse under cold water. Drain orzo well and add sesame seeds. In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking and saute scallions, stirring occasionally, until lightly charred and tender, about 3 to 4 minutes. Stir scallion mixture into orzo and season with salt and pepper.

Preheat the oven to 425 degrees. With a large rubber spatula, combine the liquid into the dry ingredients with several swift strokes then add the green tops of 2 bunches of finely chopped scallions. Mix just enough to combine all the ingredients. Pour this mixture into a hot 9 by 12 baking pan that has been coated with 3 tablespoons of hot duck fat or bacon drippings. Bake for 20 to 25 minutes or until golden and set.

I'm trying really hard not to covet your green onions! I can hardly wait until mine are ready!

Here's one of my all time favorite recipes that features *lots* of green onions: http://www.bodybybaltasar.com/html/cucumber_and_green_onion_salad.html Aside from that (which I make a *lot* during the summer months cause I grow TONS of all sorts of cucumbers, as well... I love to throw green onions into:

What a blessing to have so many green onions. We planted them this year from seed and didn't have any luck. Last year during the summer we would make a sandwith and eat them with the sandwiches. Very refreshing. Specially on a hot day. Blessings.

This is fabulous. I was just going to send you an email asking what sort of things you do with green onions. We received way too many from a friend. I'm tired of them and this will be a great start to do something different.

I have to say your post brought back memories of my dad who would put a small pile of salt on the table and dip his onion into it. Love'em like that.I was thinking of pearl onions-didn't know they were a type of onion but I did a search and came up with this website that has a recipe for a pickled onion. http://www.magicvalleygrowers.com/pearl/ I enjoy getting your posts. BlessingsPatty H.

I like the roasted onion idea! I do the same thing with an abundance of Roma tomatoes but I add a dash (or 20) of balsamic vinegar before slow roasting. bet the inions would taste great roast with the vinegar too!

Proof yeast in water, add sugar, honey, eggs, oil, salt, and 1/2 the flour. Mix well on stand mixer-add onnions, addflour 1 cup at a time till moderatly stiff dough forms(slightly sticky) add cheese. Add a little more flour but watch out not to over mix or the cheese will disappear.Le rise about 1 hour.Form into 12 123 gram sections for sandwich or approx 16 75 gram for dinner size knot rolls. form snakes and loop around to tie knots. Brush with egg wash, sprinkle with sesame and or poppy seeds. Let rise on parchment lined sheet till quite puffy. bake 375 (watch they don't get too brown-stand by with foil to cover, or lower temp to 350 if they do)22-24 minutes. Cool on racks. Allisonthebaker

I don't have any recipes where the green onion is the main ingredient, but I use them a lot. I use them in egg drop soup, sloppy joes, and last night I put them in meatballs. I dice them and freeze them in small glass jars. Then I have them, still tasting and smelling fresh, in January! My daughter keeps a jar in her freezer in her college apartment.

With a small paring knife, trim the roots from the ramps (or scallions) plus any outer leaves that look tired or wilted. Cut them crosswise 4 inches from the root end and reserve the greens for another use.

In a 2-quart bowl, dissolve 1/4 cup salt in 1 quart water. Add the ramps (or scallions), garlic, and chiles, and weigh them down with a small, clean plate to keep them submerged, if necessary. Cover the bowl with plastic wrap and store in the refrigerator overnight.

Fill a 3-quart pot 3/4 full of water and bring to a boil over high heat. Using tongs or a jar lifter, carefull set the jars on their sides, along with their lids, in the boiling water to sterilize. Boil for 15 minutes, then remove the jars from the water with tongs or a jar lifter and set aside.

Pour the vinegar and 1 cup water into a 1-quart saucepan. Add the remaining 2 tablespoons salt and the sugar and bring to a boil.

Drain the ramps (or scallions), garlic, and chiles. Dip the tongs into the boiling vinegar brine for a few minutes, then use them to transfer the ramps or scallions, garlic, and chiles to your sterilized mason jars. If the bulb ends of the ramps (or scallions) are stout, pack half of them into each jar with their root ends facing down, and the remaining half with their root ends facing up, to maximize the space in each jar. Pour the brine into the jars and tap them to release any air bubbles. Place the lids on the jars, seal, and set aside to cool. Allow the ramps (or scallions) to steep in the refrigerator for 2 days before serving. Pickled scallions will keep for about 4 weeks in the refrigerator.

My mother would chop up tons of scallions in 2inch pieces,thickly slice some ginger, and some liver. She would marinate the liver in some soy, sesame oil, and a bit of chinese wine. Heat oil in a claypot very hot, throw in the ginger till fragrant, then stir the liver (don't overcook it!), the scallions, then douse plentifully with sherry. Serve with white rice :)

I'm very jealous, since my own green onions are just tiny little shoots. You're getting a lot of great sounding suggestions! I like KM's idea too. The only recipe I have that called for a lot of green onions is this Stir Fried Tofu with Scallions. (I used a lot less than the recipe called for because I didn't have that many, but the crispy fried scallions were delicious in this!)

My first thought was to grill them whole, probably with a little olive oil on them, the way you would asparagus, and just eat them alongside whatever grilled meat you're having. I've never tried it, but I bet it would be good.

Hi Everybody!I knew you'd be able to help me deal with my super scallion situation. Thanks so much for all of these fantastic ideas - and please keep them coming! Of course now I'm thinking I don't actually have enough scallions. : )

sometimes I will put tomatoes in it or use red onion. Usually I just mix whatever veggies I have on hand. it's great because there is no cooking involved. Just pour equal portions of boiling water over the bulgar.

I don't have scallions or spring onions but I DO have Egyptian onions (or "winter onions" or "walking onions"). They come up all over the place and I have never known so many receipes that they could be used in. Thank you all for such great ideas! I will use more of them now - I normally just used them if I was out of regular onions.

I just tried googling scallion pesto - came up with lots of yummy-sounding recipes. That seems like a good way to use a bunch up quickly, and the extra can be frozen for a nice memory of summer next winter.

Hi, your blog is so fun.We love this Cashew Chicken recipe, which you could use more green onions for if you wanted. It's pretty simple and quick, and it's become a staple in our house.http://www.marthastewart.com/recipe/cashew-chicken?rsc=mprc_C_4-Sally

Count me in as someone who loves roasted green onions/spring onions/scallions. I toss them lightly with olive oil, salt and pepper and roast at a high heat until carmelized and yummy looking. About 425-450 for 10-15 minutes (I often combine them with asparagas).

Be careful when you cook scallions, they can end up somewhat hard to chew and swallow. For whatever reason this seems to happen especially when they are roasted or grilled.

My mother in law is Indian, and she uses an overabundance of green onions by chopping them up, and tossing with some salt, before frying them in oil with some chopped potatoes or eggplant, and a little dry red chili and kalonji (which I think is the same as black caraway seeds here!). Add a little turmeric and simmer it until it's tender. Mmmm mmm good.

I like to cut them to 2-inch length, and add them in stir fries. I use finely chopped scallions as a topping over soup noodles and porridges, or add to minced meat marinate for a dash of colour n favour, hehe

I pickled some cukes and asparagus last week. The simple brine recipe is on my blog.

I use the green tops in Oriental chicken salad. Several ingredients are ripe at the same time. I use lettuce, pea pods, green onions, sliced almonds, sesame seeds, chicken and a sweet & sour vinaigrette dressing. The original recipe calls for chow mein noodles. Now I use crumbled rice crackers instead.

I always wondered what scallions were..we call them just Spring Onions. Anyhoo, I didn't exactly have a glut (two) but inspired by the many suggestions, have just fried them gently till soft with a green bell pepper & garlic in lots of olive oil. A nice addition to a warm chicken salad, really brings out the sweetness rather than their raw bite. Molto bene!

I don't really have any suggestive recipes but wanted to comment on your post. I remember growing up when my grandmother, whose passed over 8 years ago, would fix a big ol' pone of cornbread. She'd crumble it in milk, add some diced scallions and she's stick a scallion stem in our milk for straws. WE LOVED IT!

The only recipe I have using green onions is Monica dip. Monica made me this dip when I moved/left a job to move to another city. It has green onions (sorry we buy them at the grocery store), cream cheese and a package of thin sliced ham. Chop onions and ham and mix all together and enjoy with crackers. Its simple but very tasty. I enjoy your website so very much. Planted my first tomato plant in a pot-thats my garden for this year. Starting out slow but I am starting. Whitney's picture is framed in my breakfast room by the way. SusieAlene

I like to drizzle them with olive oil, and s&p and either roast them or grill them. They're great on sandwiches, on top of grilled meat, or diced into veggie dishes. You can mix them into guacamole for a smoky flavor too. I also love scallion cakes, though I don't have a go-to recipe to share this minute. And they're terrific in omelettes or fritattas, especially with potatoes and red bell peppers. Have fun eating your way through them!

I always cut the stalks, and wash the left onions, then put them into a big jar, and pour enough vinegar(one finger higher than the onions), and suger(half amount of the vinegar), then seal the jar. After a week, you'll get fabulous onions.

On the travel channel they showed a "ritual" in Northern Spain with green onions - they fire roast them over last years grape vines then wrap them in newspaper rolling them and place them in a container and set for 45 minutes remove and strip the outer charred onion and dipped in some sauce and eat and drink with red vino (of course) hope this enlightened you i loved them when in Spain

To turn such a great amount of scallions into a great dish is actually very easy. There is a traditional Spanish recipe for which you will actually need heaps of scallions. About a dozen scallions are placed in a semicircular roof tile, which is then placed in an open fire. When the outer layers are charred the scallions' insides are just right. The outer layer is simply pulled off and the the delicious young onions are the served, still warm, with a garlic-mayonaise dip ( preferably homemade), and some fresh bread!

My grandmother and mother both make a leek soup or a leek and potato soup which is my favoritist soup EVER. I bet you could substitute half or all of the leeks for green onion and it'd turn out alright. (Of course, family recipe, don't really have portions.)

Take a bunch of leeks, (probably 2-3 bunches green onion, but I would try going with more because you may not need any bouillon then), cut off whites and sautee with a regular chopped onion. Take the greens and boil them with some peppercorn and some salt to make a stock. I've definitely seen my mom fry a fair bit of the green part of the leek, so I'd probably chop your scallions in half and fry half of them.After boiling the stock for a few hours, strain, add chopped potato (1 or 2), cook, then add the cooked onions/leeks. Blend it all up, add some milk or soy milk or sour cream or yogurt, and possibly some veggie bouillon if it needs it. My aunt skips the potato and instead makes a rue (adds flour to the fried stuff), and thickens it that way, and it also tastes delicious. My aunt also swears by browning the onions/leeks in the same pan that the soup will come together in.

My mom has an abundance of green onion in her garden right now too, and I've got free reign to use as much as I want. I'm going to make some sort of soup with them (will probably try one of the other soup recipes posted) and I must say, I'm tempted by the tempura!

Hi I live in Australia and have a large vegie garden from which I have just harvested heaps of green onions, so great to find this site.I also just found this korean recipe:http://www.nibbledish.com/people/Jaylene/recipes/banchan-green-onion which is specific for green onions. Sounds like it will be a great accompanyment to any asian/stir fry meal.cheersshaun

My Turkish friends served me cold scallion and green garlic 'soup' as a first course. It was great! Water, salt, a splash of white vinegar and sliced scallions and green garlic.

I'm giving that roasted scallion with evoo a try right now. Hope they don't just steam and get overly slimey. I have a poached leek recipe that, while delicious, is a little off-putting because of the texture.

My sister-in-law served me grilled green onions right of the BBQ. She washed and trimmed them, tossed them with a bit of oil, salt and pepper and grilled them till they were slightly soft and a beautiful shade of green. This brought out the natural sweetness they have-delicious!

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